I wrote a make-ahead casserole post last year and you guys adored it. I’m happy to report, I’m doing it again! Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They’re the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends. I particularly like casseroles this time of year because I’m really busy (with school stuff, work, the impending holidays) and, when you create a ready-to-bake casserole in advance, it becomes a true kitchen buddy and life-saver at the end of a long day (when, I’ll be honest, I just want a cocktail and a good meal). I hope these three casseroles help you sail through the next week with ease!

Pesto Stuffed Lasagne

No-boil lasagna noodles shave at least 20 minutes off your prep time because you don’t have to wait for water to boil or pasta to cook. Plus, they soak up the pesto flavor as they bake in the oven.

Combine ricotta, 1/2 cup of the pesto and egg. Mix well and set aside.

Spread 1/4 cup of the remaining pesto all over the bottom of a 13x9x2-inch baking dish. Top with 3 lasagna noodles (the noodles don’t need to touch each other or the sides of the pan because they expand when baked). Top noodles with 1/3 of the ricotta mixture and spread mixture out evenly over the noodles. Sprinkle with 1 cup of the mozzarella cheese. Repeat these steps 2 more times (3 noodles, 1/3 of the ricotta mixture, 1 cup mozzarella). End with the last three noodles on top. Top with remaining 1/4 cup of pesto and mozzarella cheese.

Preheat oven to 350ºF. Coat the bottom of a casserole dish with cooking spray.

Combine chicken, rice, peas, sour cream and herbed cheese in a large bowl and stir to combine. Transfer chicken mixture to prepared pan and smooth the top. Sprinkle Parmesan cheese all over top. Bake 30-40 minutes, until chicken is cooked through and top is golden brown.

Heat oil in a large skillet over medium-high heat. Add onion and cook 3 minutes. Add beef and cook 3-5 minutes, until cooked through, breaking up the meat as is cooks. Add 1/2 cup of the salsa, chili powder and cumin and cook 1 minute to heat through. Season to taste with salt and pepper. Arrange tortillas on a flat surface. Spoon beef mixture on the center of each tortilla and roll up. Arrange tortillas in the bottom of prepared pan. Top with remaining 1 cup of salsa. Top with the cheese. Bake 15-20 minutes, until cheese melts.